This special pot pie recipe has a buttery, flaky crust and is filled with turkey and wholesome vegetables.
| 2 |
|
cups all-purpose flour |
| 1/4 |
|
teaspoon salt |
| 2/3 |
|
cup cold LAND O LAKES® Butter |
| 4 |
|
to 6 tablespoons cold water |
| 1/4 |
|
cup milk |
| 1 |
|
(10 3/4-ounce) can condensed cream of chicken soup |
| 3 |
|
cups cubed 1-inch cooked turkey or chicken |
| 4 |
|
ounces (1 cup) LAND O LAKES® Cheddar Cheese, shredded |
| 1 |
|
(16-ounce) package frozen vegetable combination (broccoli, cauliflower, carrots) |
| 1 |
|
(16-ounce) can whole potatoes, drained, quartered |
| 1/2 |
|
teaspoon dried thyme leaves |
| 1 |
|
egg, slightly beaten |
| 1 |
|
tablespoon water |
Heat oven to 375°F. Stir together 2 cups flour and 1/4 teaspoon salt in large bowl; cut in 2/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in enough cold water with fork until flour is just moistened. Divide dough into thirds. Wrap one-third dough in plastic food wrap; set aside.
Roll out remaining two-thirds dough on lightly floured surface into 14-inch circle. Gently fit into 2-quart deep-dish casserole. Trim pastry to 1-inch from edge of casserole; set aside.
Combine milk and soup in large bowl; mix well. Add all remaining filling ingredients except egg and 1 tablespoon water. Spoon into prepared pie crust.
Roll reserved dough on lightly floured surface into 10-inch circle. Cut into 8 (1-inch) strips with sharp knife or pastry wheel. Place 4 strips, 1 inch apart, across filling in casserole. Place remaining 4 strips, 1 inch apart, at right angles to strips already in place; trim strips. Fold trimmed edge of bottom pastry over strips; build up an edge. Crimp or flute edges to seal.
Combine egg and 1 tablespoon water in small bowl; lightly brush crust with egg mixture. Bake for 60 to 70 minutes or until golden brown. Let stand 10 minutes before serving.
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